Pork Roast Stuffed with Ham, Chestnuts, Apples, and Grana Padano
Ingredients1 kg pork loin
100 g ham
100 g Grana Padano
200 g chestnuts (boiled)
50 g pistachios
2 red apples
1 glass of white wine
Extra virgin olive oil
Salt & pepper
PreparationCut down the length of the meat, then open out like a book and beat with a meat mallet to make it thin.
In a mixer, combine the shelled pistachios, chestnuts, grated Grana Padano, a few leaves of sage, the ham, 1 egg, salt and pepper, and blitz until coarsely chopped.
Spread the mixture on the meat, roll up and tie with a cooking string.
Season the meat with salt and pepper and allow to brown in a non-stick casserole dish with a drizzle of olive oil and finely chopped shallot. Turn the meat over until golden on all sides, then add a glass of white wine and let it evaporate; add the sage, and the chunks of apple and cook over low heat for 50 minutes to 1 hour, turning it over every so often.
Leave the roast to cool before serving.